Make sure you check out the links below! This post is part of a Father’s Day Grilling Round-Up with some of my favorite food bloggers.
Growing up, my father always had a huge garden. He would grow Kentucky Wonder green beans, cucumbers, cantaloupe, tomatoes, corn, and tons of summer squash. When you have a ridiculous amount of excess you get creative. Lots of produce was given away, either to the food bank or friends, a lot of preserved for the winter, and the rest was cooked as many ways as you can imagine. One such way is my mom’s famous squash casserole. This recipe was given to her by my great Aunt Alma years and years ago. It is so ingrained in her mind that when I asked her to send it to me she was able to immediately text it to me.
Not only is this Summer Squash Casserole super yummy, but it’s super easy to make, too. When she is preparing it for a big event, like a pot luck or family reunion, my mom will make it ahead of time, cook it almost all of the way done, and then stick it in the frig. Before she is set to leave for the event, she will pop it back in the oven to finish cooking and reheat it.
To begin you will need to precook your squash. I just diced up a couple of squash and boiled them until they were soft, but not mushy. About 10 minutes.
Drain the water off of your cooked squash, add other ingredients, and combine. This is not necessary, but after I drained the squash, I took my spoon and pushed the squash against the side of the pan to remove any excess water.
Once you have everything mixed together, add to a greased 8″x 8″ casserole dish and bake at 375° F until golden brown and bubbly. About 30 to 40 minutes.
Note: The recipe doesn’t call for it, but I added some extra cheddar to the top.
- 2 cups cooked squash
- 2 eggs
- 4 tbsp melted butter
- 1 cup cracker crumbs
- 2 cup cheddar cheese
- 1 cup chopped onion
- Combine all ingredients and pour into a greased 8x8 casserole dish.
- Bake at 375 for 30 to 40 minutes. (Until golden brown)